Orthodontic Modeling Filler Material and Method

Abstract

An improved dough-like filler material for use in dental and orthodontic modelling and the manufacturing methods that may be used to produce such improved dough-like filler material.

Claims

1. A filler material for use in occluding undesirable voids in dental impression trays wherein the following initial ingredients are mixed together in the following volume percentages to form a mixture of ingredients: 36.5% to 39.5% flour by volume; 18.5% to 19.5% salt by volume; 4% to 5% cream of tartar by volume; 4% to 5% cooking oil by volume; 30% to 35% water by volume; wherein said initial ingredients are mixed such that they are blended together to form a substantially uniform consistency and texture; wherein said mixture of ingredients is cooked at an elevated temperature; wherein said mixture of ingredients is kneaded; wherein said mixture of ingredients is cooled before packaging.

2. The filler material of claim 1 wherein the water is distilled prior to use.

3. The filler material of claim 1 wherein the cooking of the mixture of ingredients is done using an oven that evenly distributes heat within the oven while the mixture of ingredients is cooked.

4. The filler material of claim 3 wherein the oven is a pizza oven.

5. The filler material of claim 1 wherein between 7.4 mL and 9 mL of aromatic oil is added to the mixture of ingredients while it is being kneaded.

6. The filler material of claim 5 wherein the aromatic oil is peppermint oil.

7. The filler material of claim 1 wherein the mixing, cooking, cooling, and packaging steps are all done in a humidity-controlled environment.

8. The filler of claim 7 wherein the relative humidity within the humidity-controlled environment is maintained within a range of 30% to 36%.

9. A filler material for use in occluding undesirable voids in dental impression trays wherein the following initial ingredients are mixed together in the following amounts to form a mixture of ingredients: 300-370 grams flour; 295-360 grams salt; 53-65 grams cream of tartar; 55-67 grams cooking oil; 424-518 grams water; wherein said initial ingredients are mixed such that they are blended together to form a substantially uniform consistency and texture; wherein said mixture of ingredients is cooked at an elevated temperature; wherein said mixture of ingredients is kneaded; wherein said mixture of ingredients is cooled before packaging.

10. The filler material of claim 9 wherein the water is distilled prior to use.

11. The filler material of claim 9 wherein the cooking of the mixture of ingredients is done using an oven that evenly distributes heat within the oven while the mixture of ingredients is cooked.

12. The filler material of claim 11 wherein the oven is a pizza oven.

13. The filler material of claim 9 wherein between 7.4 mL and 9 mL of aromatic oil is added to the mixture of ingredients while it is being kneaded.

14. The filler material of claim 13 wherein the aromatic oil is peppermint oil.

15. The filler material of claim 1 wherein the mixing, cooking, cooling, and packaging steps are all done in a humidity-controlled environment.

16. The filler of claim 15 wherein the relative humidity within the humidity-controlled environment is maintained within a range of 30% to 36%.

17. A method for producing and finishing a plaster dental model comprising the steps of: making a dental impression for use of an impression material-filled impression tray, said impression tray having a void for accommodating a patient's tongue; occluding said void with a dough-like filler material that is made by the following steps: mixing together the following ingredients: 300-370 grams flour; 295-360 grams salt; 53-65 grams cream of tartar; 55-67 grams cooking oil; 424-518 grams water; spreading the mixed ingredients on a pan and cooking the ingredients at 130° C. to 140° C. for 6 minutes to 10 minutes; kneading the ingredients together with 7.4 mL to 9 mL of aromatic oil to form the intermediate filler material; spreading the intermediate filler material onto a pan and setting that pan on a cooling rack to cool for at least 2.5 hours so as to become the completed dough-like filler material; packaging the dough-like filler material in one or more containers.

18. The method of claim 17 wherein the water is distilled prior to use.

19. The method of claim 17 wherein the cooking is done within an oven that distributes het evenly within the oven.

20. The method of claim 17 wherein the packaging step is accomplished using a packing jig such that: the packing jig is filled to its top with the dough-like filler material; multiple open volumetric forms are inserted into the dough-like filler material within the packing jig so that portions of the dough-like filler material will be located within at least a part of the internal volume of the volumetric forms; the packing jig is removed; excess dough-like filler material is removed from the outside of the volumetric forms; the portions of the dough-like filler material contained within the volumetric forms are released from the volumetric forms and are then respectively packaged in individual containers.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0023] The disclosed invention will be described with reference to the accompanying drawings, which show important sample embodiments, wherein:

[0024] FIG. 1 is a front-side perspective view of an industrial mixer in its entirety with a lid on the mixing bowl.

[0025] FIG. 2 is a front-side perspective view of the industrial mixer with the lid open showing the interior filled with the initial mixture that will become the dough-like filler material.

[0026] FIG. 3 is a perspective view of a baking pan containing a batch of the initial mixture after the completion of the mixing step of the manufacturing process.

[0027] FIG. 4 is a top perspective view that shows a batch of the material mixture in a baking pan while it is coming out of a pizza oven on a conveyor after heating.

[0028] FIG. 5 is a perspective view of a balling step of the process wherein a spatula is used to fold the product into a large ball.

[0029] FIG. 6 is a top perspective view of the kneading step of the manufacturing process wherein the ball of mixed, cooked material is picked up and dropped into a kneading bowl of a kneading machine that will be used to accomplish the kneading step.

[0030] FIG. 7 is a perspective view of the product after being removed from the kneading bowl and spread evenly on a baking pan to cool.

[0031] FIG. 8 is a perspective view of multiple batches of the kneaded product after being spread evenly on baking pans, and those baking pans having been placed on cooling racks of a cooling shelf.

[0032] FIG. 9 is a perspective view of the cooled dough-like filler material product being packed into buckets with plastic liners for storage and/or shipment.

[0033] FIG. 10 is a perspective view of a packing jig that has been clamped to the packing table by using 2 large C-clamps.

[0034] FIG. 11 is a perspective view of the removal of excess product from the top of the packing jig by using a flat knife or similar tool.

[0035] FIG. 12 is a perspective view that shows the pressing of five PVC pipe cutouts into the product in the packing jig.

[0036] FIG. 13 is a perspective view of the product after it has been released from one of the five PVC cutouts.

[0037] FIG. 14 is a perspective view that shows the product after it has been placed inside a plastic bag for storage and/or shipment.

[0038] FIG. 15 is a perspective view of a dental impression tray prior to application of any of the improved filler material of the present invention.

[0039] FIG. 16 is a perspective view of the impression tray shown previously in FIG. 15, but this time with the filler material of the present invention applied to occlude the void otherwise present after the impression step.

[0040] FIG. 17 is a perspective view of a plaster cast model showing a cavity left by the presence of the improved filler material during the plaster casting process, a cavity that would otherwise be filled with plaster had such a filler material not been used.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0041] An exemplary “recipe” for a finished 40 oz. (1134 grams) unit of product according to one embodiment of the improved dough-like filler material based on volume measurements of ingredients used throughout the manufacturing process is provided in Table 1 below. Similar batches of any other desired quantity can be manufactured by using the volume percentages listed in Table 1 of each ingredient and using equipment of size and capacity suitable for processing the batches of other desired quantities. For instance, in actual practice the inventors prepare the filler material in 320 oz. batches, and thus the batches that are prepared actually use eight times the volumes per ingredient that are shown in Table 1 below. Volumes of ingredients provided in Table 1 may range by ±10%.

TABLE-US-00001 TABLE 1 An exemplary 40 oz. (1134 grams) unitized “recipe” for an embodiment of the dough-like filler. A standard 320 oz. batch would require eight times as much ingredients. Ingredient Volume of Ingredient Volume Percent Standard Baking Flour 2.353 cups 38.4 Salt 1.176 cups 19.2 Cream of Tartar (Potassium 4.706 tbsp 4.8 Bitartrate) Water 1.997 cups 32.6 Vegetable Oil 4.444 tbsp 4.5 Peppermint Oil 8.215 mL 0.5

[0042] An exemplary 40 oz. (1134 grams) unitized “recipe” for a preferred embodiment of the improved dough-like filler material based on weight/mass measurements is provided in Table 2 below. Similar batches of any other desired quantity can be manufactured according to the preferred embodiment by using the weight/mass percentages listed in Table 2 of each ingredient and using equipment of size and capacity suitable for processing the batches of other desired quantities. As stated above, the inventors typically manufacture the filler material in 320 oz. batches that result in eight 40 oz. units of finished product at the end of the manufacturing process, so the ingredients shown in Table 2 below would be multiplied by a factor of eight in order to arrive at the actual amounts per ingredient used in the real-life manufacturing process. Weight/mass of ingredients provided in Table 2 may range by ±10%.

TABLE-US-00002 TABLE 2 An exemplary 40 oz. (1134 grams) unitized “recipe” for the preferred embodiment of the dough-like filler material. A standard. 320 oz. batch would require eight times as much ingredients as shown. Weight/ Weight/ Ingredient Mass Added Mass Percent Standard Baking Flour 335 grams 26.5 Salt 329 grams 26.1 Cream of Tartar (Potassium Bitartrate) 59 grams 4.7 Water 471 grams 37.4 Vegetable Oil 61 grams 4.8 Peppermint Oil 7 grams 0.5

[0043] It should be noted that during the manufacturing process some of the water that is part of the initial mixture of ingredients will be lost or “cooked off” during the heating/cooking step. This is the primary reason why the total weight/mass of all the constituent ingredients required to make a 40 oz unit of filler material as shown in Table 2 above is greater than the final weight/mass of the prepared filler material per 40 oz. (1134 grams) unit. Furthermore, it should also be understood that the peppermint oil listed in the two tables above is not added during the initial mixing phase of the manufacturing process, but rather, the peppermint oil is added during the kneading step that occurs after the heating/cooking step.

[0044] The precise method of manufacture of the present filler material is, as mentioned before, the result of much additional experimentation and adjustment. The process, in its preferred embodiment (for making one 40 oz. (1134 grams) unit (but scalable for larger batches, such as the commonly prepared 320 oz. batch) is as follows:

Mixing

[0045] The starting ingredients incorporated into the formulation during the initial mixing step of the process are listed in Table 3 below. Peppermint oil is not included during this step. It is added during the subsequent kneading step to obtain the final (complete) recipe listed in Table 2 above.

TABLE-US-00003 TABLE 3 Starting ingredients incorporated into the formulation during the initial mixing step of preparation of the preferred embodiment of an exemplary 40 oz. (1134 grams) unitized amount of the improved dough-like filler material. Actual batches during production are typically 320 oz. in total amount at the end of the manufacturing process and prior to packaging. Ingredient Amount Distilled Water 1.997 cups (479 mL) Liquid Volume (warmed to exactly 100° F.) Vegetable Oil 4.444 tbsp. (66 mL) Liquid Volume Food Coloring (optional) 56 drops (3 mL) Liquid Volume Standard Baking Flour 11.804 oz. (335 grams) Dry Weight/Mass Salt 11.608 oz. (329 grams) Dry Weight/Mass Cream of Tartar 2.086 oz. (59 grams) Dry Weight/Mass (Potassium Bitartrate)

[0046] The mixing step of the manufacturing process is illustrated, in part, in FIGS. 1-3. The mixing step of the manufacturing process is comprised of the following sub-steps in one embodiment of the manufacturing process: [0047] 1. Heat distilled water to exactly 100° F. (heated to 100° F. (37.8° C.), not substantially hotter or cooler). [0048] 2. Measure the vegetable oil and the warm distilled water to be used. [0049] 3. Add the warm distilled water (100° F.) to a mixing bowl 22 appropriate to the size of the intended batch, as shown in FIG. 1. [0050] 4. Pour the food coloring into the mixing bowl 22 with the warm water (optional). Stir the water and food coloring mixture thoroughly. [0051] 5. Add all dry ingredients slowly into the mixing bowl 22 and then hand stir completely. [0052] 6. Add the vegetable oil to the mixing bowl 22. [0053] 7. As shown in FIG. 1-2, place the mixing bowl 22 onto a commercial mixer stand 21 of a commercial mixer 20 (preferably a mixer with at least three speeds, such as a HOBART Model A200, is exemplary for this method), attach a spiral whisk tool 26 to the mixer 20, and latch mixing bowl 22 on both sides. Attach a lid 24 to the top of the mixing bowl 22. [0054] 8. Set a timer for 30 seconds and mix ingredients using the mixer 20 set at its lowest speed. [0055] 9. Turn the mixer 20 up to a higher, medium speed, and mix for an additional minute. [0056] 10. Reset the timer for 1 minute and mix on the next highest speed of the mixer 20 (third speed on a mixer with three or more speeds). [0057] 11. Stop the mixer 20 and the timer. The initial mixture of the filler material 100 is now ready for further processing. [0058] 12. As shown in FIG. 3, pour the initial mixture of the filler material 100 from the mixing bowl 22 of the mixer 20 into a baking pan 30 and use a plastic spatula 32 to spread the initial mixture of the filler material 100 in the pan 30 and to scrape the excess from the baking pan 30. FIG. 3 shows a baking pan 30 containing the initial mixture of the filler material 100 after the completion of the mixing step of the process. [0059] *Total mixing time: 2 minutes and 30 seconds.

Heating/Cooking

[0060] The Heating/Cooking Step of the manufacturing process is illustrated in FIG. 4. The Heating/Cooking Step of the manufacturing process is comprised of the following sub-steps in one embodiment of the process: [0061] 1. Set the baking pan 30 containing the initial mixture of the filler material 100 onto an oven conveyor 44, parallel with the edge of the oven opening 42. [0062] 2. Have the conveyor 44 take the baking pan inside an oven that will provide evenly-distributed heat at a selected temperature, such as a pizza oven 40 (for example, a Lincoln 1100 Series Impinger® II Conveyorized Oven). [0063] 3. Cook the initial mixture of the filler material 100 at an evenly-distributed 270° F.-275° F. (132° C.-135° C.) for 8 minutes inside the pizza oven 40. For example, the use of a conveyorized pizza oven 40 results in even heat distribution, stable temperature, and less moisture being released (thereby preventing the product from becoming sticky and soft and as a result preventing the completed filler material from easily releasing from the model after the setup time for the plaster/stone to dry). [0064] 4. Remove the baking pan 30 from the conveyor 44 after it comes out of the oven 40. FIG. 4 shows a cooked mixture of the filler material 100 on a baking pan 30 coming out of a pizza oven 40.

[0065] The cooking temperature and duration do not need to be varied over wide ranges as a function of humidity, and are in fact quite insensitive to humidity, since the heating/cooking step in the manufacturing process involves heating the initial mixture of the filler material evenly with an even distribution of heat being maintained within an oven by the heating element. This may be accomplished with the use of a pizza oven 40 as opposed to the grill top (Star-Max Electric Griddle Model 548TGF) that was used in the prior art approach taught in U.S. Pat. No. 6,786,722, and such even heat distribution during the heating/cooking step is a major improvement over the prior art process. Another advantage of the use of a conveyorized pizza oven 40 over the use of a grill top is the simplification of the cooking process, resulting in the reduction of human errors that may lead to product of poor quality. The identification of a pizza oven 40 as a better tool than a grill top for use during cooking was a surprising result of many experiments performed while searching for an improved heating/cooking process.

Kneading and Cooling

[0066] The Kneading and Cooling Steps of the manufacturing process are illustrated in FIGS. 5-8. The Kneading and Cooling Steps of the manufacturing process are comprised of the following sub-steps in one embodiment of the process: [0067] 1. Use a spatula 36 to fold the intermediate filler material 100 into a large ball. This sub-step is illustrated in FIG. 5. [0068] 2. As shown in FIG. 6, pick up the ball of intermediate filler material 100 and drop it in the kneading bowl 49 of a kneading machine 50 (a HOBART Model D330 kneading machine is exemplary for the present method). Attach a hook paddle style beater (not illustrated) to the kneading machine 50, and latch kneading bowl 49 on both sides. [0069] 3. Add approximately 7.5 mL of peppermint oil. [0070] 4. Raise the kneading bowl 49, close the guard 48, start the kneader 50, and knead the intermediate filler material 100 for approximately 45 seconds on an intermediate speed (such as speed 2 on the HOBART Model D330 kneading machine). [0071] 5. Remove the intermediate filler material 100 from the kneading bowl 49 and spread it evenly in a baking pan 30. This sub-step is illustrated in FIG. 7. [0072] 6. Once the intermediate filler material 100 is evenly distributed in the baking pan 30, the pan 30 is placed on of a multiplicity of cooling racks 30 of a cooling shelf 60 where it will cool for a minimum of 2.5 hours-3 hours, or at least until the middle of the filler material product 100 is cooled to approximately room temperature (74° F.). This sub-step is shown in FIG. 8.

[0073] The filler material product 100 dries out if it cools for too long. The filler material product 100 “sweats” and becomes sticky and gooey if it does not cool long enough. The prior art version of the product was cooled on a plastic table for 24 hours before the manufacturing process was improved. The new method of cooling the product in large stainless-steel baking pans that sit on a rack of a cooling shelf allows the product to cool completely in 2.5 hours to 3 hours. In practice, multiple baking pans containing the filler material product may be set on the cooling racks of one or more cooling shelves for cooling at the same time. Because the filler material product cools so quickly and thoroughly, there is no worry of the product either becoming too dry or sweating.

Packaging

[0074] The product should not be packaged while it is still hot. As discussed above, it is important to let the filler material product cool to room temperature (74° F.) in baking pans placed on cooling racks of one or more cooling shelves prior to packaging.

[0075] As shown in FIG. 9, the old packaging step can be as simple as weighing out 40 oz. (1134) unit sizes of the filler material 100 using a scale, wiping it down with a small amount of cooking spray (such as PAM® cooking spray) and then bagging that unitized 40 oz. amount in a plastic bag 70 that is pressed down to remove air. In this simple packaging step, the plastic bag 70 containing 40 oz. of the filler material product 100 is then placed into a container 74 for storage and/or shipment to customers. Thus, this simple version of the packaging step that is illustrated by FIG. 9 is essentially the same as the packaging step previously disclosed in U.S. Pat. No. 6,786,722. This type of packaging step could still be employed in the current manufacturing process, but in actual practice it has been supplanted by the newer method discussed below.

[0076] The inventors have recently devised an improved packaging step that is more efficient and less time-consuming than the previous simple packaging step shown if FIG. 9 that was previously disclosed in U.S. Pat. No. 6,786,722. As illustrated in FIGS. 10-14, the improved packaging step includes the following sub-steps that may be performed in certain embodiments of the manufacturing process, but only after the product has cooled down on the cooling rack of a cooling shelf: [0077] 1. As shown in FIG. 10, clamp a packing jig 76 to a packing table 78 by using two large C-clamps 79. [0078] 2. As shown in FIG. 11, fill the packing jig 76 completely with the filler material 100 and pack the filler material 100 in tightly within the packing jig 76. [0079] 3. Remove excess filler material product 100 from the top of the packing jig 76 by using a flat knife 33 so that no excess remains above the top edges of the packing jig 76. [0080] 4. As shown in FIG. 12, press five PVC pipe cutouts 80 into the filler material product 100 that is within the packing jig 76. As demonstrated in FIG. 10, the PVC cutouts 80 are longer than the depth of the packing jig 76, so the tops of the PVC cutouts will stick up above the top of the packing jig 76 when they are fully inserted into the filler material 100 that is contained within the packing jig 76. [0081] 5. Remove the packing jig 76 from the packing table 78 by loosening and removing the C-clamps 79 and then lifting the packing jig 76 off the packing table 78. [0082] 6. Remove all excess from outside of the PVC pipe cutouts 80 and then release the finished, unitized filler material product 100 from the five PVC cutouts 80 so that what is left over after removal from each cutout 80 is a 40 oz. unit of finished filler material product 100 as shown in FIG. 13. [0083] 7. Spray a foam sponge lightly with a vegetable oil cooking spray (such as PAM® brand cooking spray) and wipe the top and edges of the finished filler material product 100 with sponge. The vegetable oil cooking spray can also be sprayed onto another surface, such as a lid for a container 74, and then the sponge can be lightly brushed against that surface and then used to apply a small amount of the vegetable oil to the outside of the filler material 100. [0084] 8. As shown in FIG. 14, place the finished filler material product 100 in a plastic bag 101, press down to remove air, and close the bag 101. [0085] 9. Place the bagged product into a container 74 such as the one shown in FIG. 9.

[0086] The filler material product will become dry and crumbly if it sits out too long. One unit of the product was packaged at a given time when the previous, prior art manufacturing process was used (as illustrated in FIG. 9). This left a lot of extra product sitting out on the table for extended periods of time waiting to be packaged. The new packaging process illustrated in FIGS. 10-14 includes using the packing jig 76 and multiple cutouts 80 which allows the manufacturer to cut and package five units of the product at a given time. Doing so improves the packaging speed by a factor of five and eliminates any concerns about the product sitting out having enough time to dry out before it gets cut and packaged.

[0087] There are a number of additional aspects to the new manufacturing process and the new filler material product that are not obvious from a review of FIGS. 1-14 or the above detailed description of the steps of the new, improved manufacturing process. These aspects of the new manufacturing process will now be discussed in the paragraphs below.

[0088] Importantly, the entire manufacturing process is now performed in a humidity-controlled environment wherein the relative humidity is maintained within a range of 30% to 36% humidity. Other than the time the filler material is cooking in the oven, this precise humidity range is maintained throughout the entirety of the manufacturing process by the use of multiple dehumidifiers and because all steps of the process are performed within a room that is insulated with an open-cell spray foam. The precise range of humidity is maintained during the initial mixing step, the heating/cooking step, the kneading and cooling step, and the product packaging step. This humidity range is maintained inside the oven with humidity sensors when the material is heated/cooked at an evenly-distributed, elevated temperature. Production is shut down if the relative humidity exceeds 36% during any step in the process because higher humidity causes the product to become both too sticky and too soft. This set humidity range during manufacturing is an important innovation because it results in increased density of the product which makes the product perform far better than the previously-patented version of the filler material because the improved filler material exhibits no sticking to the plaster/stone model, the product is significantly easier to mold, and the product cleans out easier after use thereby decreasing the risk of having to pour the model again.

[0089] The completed, finished, and packaged product is typically stored in a cold room.

[0090] The cold room used for the storage of the product temperature storage is set to a temperature of 62° F.-66° F. (16.7° C.-18.9° C.). Storage in a cold room with the temperature maintained within this range extends the shelf-life of the product and prevents the product from releasing oil and prevents it from turning yellow or orange after long periods of storage. If significantly colder temperatures are used, the product tends to sweat, release oil, and turn yellow after significant time in storage. However, if significantly warmer temperatures are used, the product dries out and becomes crusty and salty at the top after significant time in storage.

[0091] Another difference between the current invention and the prior art that was disclosed in U.S. Pat. Nos. 6,786,722 and 7,083,413 is that the prior art used unpurified water (such as tap water) in formulating the product, while distilled water is used in the present invention. The inventors have found, unexpectedly, that the replacement of tap water with distilled water results in higher product quality and yield as a result of the elimination of the tendency towards caking. Without being bound by theory, the inventors think that the reason for the significant improvement in product quality and yield when distilled water is used instead of tap water arise from the fact that distilled water does not contain any impurities that can disrupt the action of the cream of tartar (potassium bitartrate) that is being used as an anti-caking (leavening) agent. By contrast, tap water can contain many impurities and chemicals that can disrupt the anti-caking effect of cream of tartar, and furthermore the concentrations of these impurities and chemicals can vary from day to day to add to the inconsistencies in quality and yield. The use of distilled water eliminates these fluctuations and provides for better control, and thus a more consistent product.

[0092] In addition, the new manufacturing process and improved filler material thereby created involve a significant increase in the amount of aromatic oil (in a preferred embodiment the aromatic oil is peppermint oil) that is used. For instance, the amount of peppermint oil used as an ingredient in the embodiments shown in both Tables 1 and 2 above represent an over 1,200% increase in the amount of peppermint oil that is used in the filler material as compared to the amount previously disclosed in the specification of U.S. Pat. No. 6,786,722. A benefit of the use of a much larger quantity of peppermint oil (or other aromatic oil) in the present invention, which was a surprising result of experimental work targeting the manufacturing of a product with an extended shelf life, is that the product becomes far more durable. More specifically, while the shelf life of the product manufactured according to prior art was about six months maximum, the shelf life of the product manufactured according to the present invention is now longer than one year.

[0093] It should also be noted that peppermint oil is only one of many examples of aromatic oils that may potentially be used as a preservative in embodiments of the filler material and the process of manufacturing such material. The use of another aromatic oil which is also demonstrated to be capable of serving as a preservative is also within the scope of the invention. Furthermore, while peppermint oil in an amount that is at least 1,200% more than the amount that was previously used in the prior art filler material is part of the preferred embodiment of the improved filler material, it has also been found that adding a small amount of lemon oil may result in a more buoyant/more pliable and fluffy resulting filler material product.

[0094] It should be understood that variations in constituents, such as moisture in flour, ambient temperature in the manufacturing facility, water quality, etc. may require slight variations in cooking, kneading, and cooling times, as well as slight adjustments in relative volumes of constituents. However, such variations will be within the skills of any competent batch manufacturing supervisor or manager. Therefore, the quantities and the cooking, kneading, and cooling times, while found to be optimal in working conditions of relatively normal range of temperature and humidity, and using constituents of standard quality (14% moisture in standard baking flour, for example), should, in other conditions or circumstances, be understood to be approximate. If adjusting cooking times for a minute one way or the other, or, for example, varying constituent amounts by a relative or so, should be required to meet other than standard conditions or circumstances to produce product of desirable characteristics, such should be understood to still fall within the scope of the present invention.

[0095] It is further anticipated by the inventors that the amounts of ingredients used in the embodiments of the improved filler material as shown in Tables 2 and 3 above could range within about a ±10% range and yet still fall within the scope of the invention hereby disclosed. The amounts specified in the Tables 2 and 3 represent a preferred embodiment and also the best mode of the invention discovered by the inventors to date, but it should be understood that a variance in the ingredients by up to 10% more or 10% less would still fall within the scope of the invention.

Use of the Improved Filler Material

[0096] Referring to FIG. 15, after an initial impression is taken, and impression tray 12 will include a void 14 where a patients tongue resided during the impression process.

[0097] Referring to FIG. 16, the present improved filler material 100 is, according to the present invention, manually placed and formed to occlude the void 14. The filler material 100, properly manufactured according to the present invention, will remain in place after applying light pressure, but will not stick to one's hands under most circumstances. Once the filler material 100 is in-place, the plaster casting step of dental modeling follows according to conventional processes.

[0098] Referring to FIG. 17, a plaster model 16 is depicted and shows a large cavity 18. Cavity 18 is the result of the improved filler material 100 having resided in void 14 of tray 12 during the plaster casting process. Had filler material 100 not been positioned as described, excess and obstructive plaster material would have occupied cavity 18 and prevented ready access and visualization of the interior surfaces of the teeth renditions of the plaster model 16.

[0099] Although not referenced in FIGS. 15-17, the use of the subject improved filler material to fill voids in plaster dental models is an independently significant aspect of the present invention. Once a plaster dental model is created, if voids or holes are present, these must be filled and contoured to match that which the model should have replicated, but for the air gap or bubble which created the void or hole during the molding process. As with the use of the present filler material in lieu of alternative dental modeling materials which might otherwise be used to fill such voids, use of the present filler material to fill voids and holes in plaster dental models will save practitioners' time and money to a very significant degree. Use of alginate and the like in this context poses the same problems and objections as in using it to fill the tongue void in a lower dental impression as discussed above.

[0100] The use of the improved filler material 100 in the described contexts obviates a number of problems as already described. Filler material 100 is either substantially odor free or pleasantly scented. Once mixed, and if kept in any sealed container, filler 100 exhibits a very long shelf life, if the distilled water and peppermint oil (or like material) is used during the manufacturing process. Whether used to fill a cavity 18, or to fill gaps or voids, or to create structures where none existed (missing teeth), use of the filler material 100 renders the resulting models 16 more useful and accurate than models made without the use of such a void occluding material, and without excessive lab technician contouring and carving time.

[0101] It should also be noted that the PVC cutouts discussed in the packaging step above and shown in FIG. 10 and FIG. 12 do not necessarily have to be made from PVC pipe and do not have to be open cylinders. The cutouts used to package multiple portions of the dough-like filler material may be open volumetric forms of essentially any shape that are made from a relatively rigid material. The inventors have generally employed cutouts of PVC pipe in large enough diameter to internally accommodate dough-like filler material in a volume that results in approximately 40 oz. units that can be placed into individual containers for storage or shipment. However, it is clear that open volumetric forms with cubical, hexagonal, octagonal, or other shapes could be used for the same purpose and in the same manner to more or less separate the dough-like filler material in the packing jig into separate unitized amounts for placement into containers. Likewise, the packing jig has been illustrated in FIG. 10-FIG. 12 as being a rectangular or cubical open-faced trough, but the shape of the packing jig may vary and need not be rectangular or cubical so long as it can be temporarily clamped on top of a surface and filled with the dough-like filler material and then released so that the individual cutouts containing portions of the filler material may be easily accessed and excess material removed from the outside of the cutouts prior to placing the unitized portions into separate containers.

[0102] The improved dough-like filler material of the present invention is a drop-in replacement, providing the benefits of savings of time and money, for the dough-like filler material of U.S. Pat. Nos. 6,786,722 and 7,083,413 in all of its dental and orthodontic applications.

[0103] Although the invention has been described with reference to specific embodiments, this description is not meant to be construed in a limiting sense. Various modifications of the disclosed embodiments, as well as alternative embodiments of the invention, will be apparent to persons skilled in the art upon reference to the description of the invention. It is, therefore, contemplated that the appended claims will cover such modifications that fall within the scope of the invention.